Tuesday, April 29, 2008

Chicken Couscous

Note: I am not a photographer nor am I a food stylist. I only hope that the photographs improve as the blog goes on...

Chicken Couscous from a recipe ripped out of a magazine in the waiting room of my dr's office

Makes: 4 servings. Prep: 10 minutes. Cook: 10 minutes.

1 tablespoon olive oil

1 large onion, thinly sliced

1 pound boneless, skinless chicken breasts, cubed

1/2 tsp. salt

1/4 tsp. black pepper

2 cups chicken broth

3 cloves garlic, thinly sliced

1/2 tsp. ground cumin

1/2 tsp. ground cinnamon

1/2 tsp. ground ginger

1/4 tsp. cayenne (optional)

1/2 cup shredded carrot

1/2 cup raisins

1 cup couscous

1/2 cup slivered almonds, toasted

(This is where the rip is in my recipe. So, I just made the rest up as I went along!)

1) Heat oil in a large nonstick skillet over medium-high heat. Season chicken with salt and pepper. Cook until no longer pink. Remove from heat.

2) Add carrots and onion to the pan. Cook 5 minutes or until onions are translucent. Add garlic; cook one more minute. Add cumin, cinnamon, ginger and cayenne; cook 30 seconds longer. Add broth, raisins, and chicken; bring broth to a boil.

3) Stir in couscous, cover and remove from heat. Let couscous stand 10 minutes until all water is absorbed.

4) Stir in toasted almonds.

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